Author: relatableroni

She’s fashionable:

Shilpa Shetty is this beautiful Bollywood actress who wears Indian outfits like a goddess…

She’s in great shape:

Somehow, she is in better shape now than she was 20-30 years ago. Here she is below busting out some classic Bollywood dance moves.

https://www.youtube.com/watch?v=G_qyLs1SJbQ

She’s shared some decent cooking tips:

She has a Youtube channel where she posts recipes. My mother-in-law shared this method (below) with me and I tried it out the very next day. I love that it requires a lot less oil than a regular fried egg. It’s essentially in between being a fried egg and a poached egg. Delicious. So thank you Shilpa Shetty for this one.

BUT HER SUNDAY BINGES ARE RIDICULOUS!!!

https://www.youtube.com/watch?v=wkJvbJd21d0

Every Sunday, she binges (or so she says) on something sweet.

Is she really eating it? She takes the smallest bite I’ve ever seen in my life. I’m pretty sure the amount she broke off was bite-size but then she took a nibble off that bite-size piece. WHAT?!

What’s with the over-acting? I thought she was an actress…Do directors have to tell her to take her acting down 200 notches? I know I’m not the only one that feels this way because I see the comments on her instagram every Sunday.

I love her for her fashion but the Sunday binges make me want to unfollow her. But I won’t because her outfits are amazeballs.

I was reminded of this recipe when I saw it on blogger Extrapetite‘s Instagram story. Hers is sweeter because she uses the full can of creamed corn. I called my mom up for her version. This is a great go-to for a cold day which somehow there are still plenty left of this “Spring.”

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Prep Time: 10 mins| Cook Time: 10 mins | Total Time: 20 mins

~90 calories/cup/serving. 5 total servings.

Ingredients:

• 1/2 can of Del Monte’s Sweet Corn Cream Style
• 1/2 cup of frozen corn kernels, thawed
• 4 cups of chicken or vegetable broth
• 2 chicken tenders, boiled & shredded*
• 2 eggs, whisked
• 1 tsp Cornstarch, mixed with 2 Tbsp of cool water (optional if you like your soup thicker)
• Salt & pepper to taste

Directions: 

1. In a pot, bring broth and sweet corn cream style to a medium boil for 2-3 minutes.
2. Add thawed corn kernels and shredded chicken. Bring to a low boil.
3. Slowly add whisked eggs while stirring pot. Let boil 2-3 mins.
4. Serve!

*My mom likes to boil the chicken with some onion because it tames that not so great smell of boiled chicken.

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This is definitely my favorite healthy-ish soup. When I order it at restaurants, it just doesn’t hit the spot so I prefer the homemade version. I wonder how this would taste if the chicken were substituted with tofu. Do let me know if you try it out!

*This recipe is husband approved*

Nom noms. Enjoy!